Sauteed Mushrooms, Onion, and Chipotle Chile with C

Name: Sauteed Mushrooms, Onion, and Chipotle Chile with Corn Tortillas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound mushrooms, button or cremini, or oyster mushrooms, cleaned, tough stems removed and sliced; 1 tablespoon olive oil; 1 large onions thinly sliced; 1 x salt to taste; 2 cloves garlic or to taste, minced; 1 x chipotle chili peppers in adobo sauce, 1 can, seeded and chopped, or to taste; 4 tablespoons cilantro freshly chopped; 8 each corn tortillas (6-inch); 2 ounces queso fresco or ranchero, or feta, or goat (chevre) cheese, crumbled; 1 x salsa as needed, store-bought or homemade or fresh

Servings: persons

1
Heat the olive oil in a large nonstick skillet over medium heat and stir in the onion.
2
Cook, stirring often, until tender, 4 to 6 minutes.
3
Stir in the mushrooms and turn the heat up to medium-high.
4
Cook, stirring, until the mushrooms soften and begin to lose moisture.
5
Turn the heat back to medium and add 1/2 teaspoon salt, the garlic and the chipotle.
6
Continue to cook until the mushroom liquid has evaporated from the pan, about 8 to 10 minutes.
7
Stir in the cilantro, season with salt and pepper.
8
Heat the tortillas, 2 or more at a time, depends on how big your skillet, in a dry skillet over medium-high heat, or you can use a microwave.
9
Spoon each tortila with mushrooms, and sprinkle some cheese on top.
10
Fold the tortilla and serve with salsa.

311

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pound mushrooms, button or cremini, or oyster mushrooms, cleaned, tough stems removed and sliced, 1 tablespoon olive oil, 1 large onions thinly sliced, 1 x salt to taste, and more.

Yes, Sauteed Mushrooms, Onion, and Chipotle Chile with Corn Tortillas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sauteed Mushrooms, Onion, and Chipotle Chile with Corn Tortillas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions